Creamy Mashed Potatoes with Garlic Butter
Fluffy, buttery mashed potatoes infused with golden garlic and cream — the ultimate comfort side dish for holidays and cozy dinners.
Equipment
- Large pot
- Potato masher or ricer
- Small saucepan
- Wooden spoon or whisk
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and quartered
- 4 tablespoons unsalted butter plus more for serving
- ½ cup whole milk warm
- ¼ cup heavy cream
- 3 cloves garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional for garnish
Instructions
Boil the potatoes:
- Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15–20 minutes).
Infuse the garlic butter:
- While the potatoes cook, melt butter in a small pan over low heat. Add minced garlic and sauté gently for 1–2 minutes until fragrant (do not brown). Stir in warm milk and cream; keep on low heat.
Mash to perfection:
- Drain the potatoes and return them to the warm pot. Mash lightly to release steam. Pour in the garlic butter mixture gradually, mashing until smooth and creamy.
Season and serve:
- Add salt and pepper to taste. Transfer to a serving bowl, swirl with a little extra butter, and garnish with parsley if desired. Serve warm.
Notes
🥔 Yukon Gold potatoes give the creamiest, most buttery result. Russet potatoes yield a fluffier, lighter mash — both work, but Yukon Gold is preferred for this recipe.
⚠️ The #1 mistake: Over-mashing! Stop as soon as the potatoes are smooth. If you want ultra-smooth potatoes, use a potato ricer instead of a masher.
💡 Warm your milk and cream before adding — cold liquid can make the potatoes seize up and become gummy.
🧊 Store leftovers covered in the fridge for up to 4 days. Reheat with a splash of milk, stirring gently.